fried chicken batter

Fried Chicken Batter

Fried chicken is certainly a favorite food but everybody has their own "favorite" seasoning or batter or cooking method. This is an overview of some popular recipes for fried chicken batter. And a module that would help a complete novice to start out with the basic flour fried chicken. Try something new.

Fried Chicken Batter choices

Batter Recipes

These differ in ingredients and in process. But none of it is complicated. The following variations are listed as just a diverse sample which you could pick and choose from or use as a bases for creating your own variation.

Mom's Southern Fried Chicken (a seasoned flour batter):

Rinse each piece with water then using a paper towel pat it down just a little so it isn't dripping. Add salt and pepper directly to the rinsed chicken piece. Drop it in a bag of plain ordinary all purpose flour (about a cup and a half). Usually do two at a time, shake well till each piece is thoroughly coated. Shake off excess on way out of bag, Put into the hot oil according to the cooking instructions.

SEASONED FLOUR BATTER, ( a little spicier)

1 c. all-purpose flour

1 tsp. salt

1 tsp. pepper

1/2 tsp. paprika

1/2 tsp. cayenne pepper

Put flour, salt, pepper, paprika and cayenne pepper in a plastic bag. Shake to mix. Add one or two moistened pieces a chicken to the bag at a time, thoroughly shake, shake off excess into bag before placing piece in the pan.

For the bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning.

Place chicken in bag, seal, and shake till it is coated well.

Dip chicken in milk and egg mixture, then once more in flour mixture.

Shake off excess flour mix back into bag. (Follow instructions below for after chicken is battered).

Traditional buttermilk fried chicken batter

1 cup All-Purpose Flour

2 cup Buttermilk poured into a bowl big enough to dip a piece a chicken in.

1/2 teaspoon Salt

1/2 teaspoon Fresh Ground Pepper

Combine flour, salt and pepper and put in a bag,Thoroughly shake/mix.

Dip and completely coat chicken pieces in buttermilk, then shake in closed bag until well covered with seasoned flour. Shake off any excess back into bag before adding chicken to the pan.

Beer Batter Fried Chicken for those who must

(recipe is for two chickens or 5 or 6 pounds)

Combine 1 3/4 cup of sifted all purpose flour, 2 teaspoons of salt and 1 teaspoon of pepper in a medium size bowl. Using a wire whisk or something beat 12 oz. of beer into this mix until it is smooth. Let stand for half an hour then dip and coat each piece of chicken in it before putting it in the oil. Be sure excess drips off into the batter bowl.

After the Batter...

Step by step guide to frying the chicken

Pour vegetable oil or melt Crisco into a skillet until it is 3/4 to one inch deep. (preferably a skillet close to 3 inches deep, like an electric skillet or a heavy steel deep skillet)

Turn skillet up to 350 - 365 degrees (med. heat if on a gas range) let it completely heat

Cover the skillet with a grease screen to save a lot of greasy splattering

Lay a "battered" piece of chicken into the 350 degree oil

keep getting each piece one or two at a time well covered in the batter and placed into the skillet, but try to make sure no piece touches another in the skillet at first (don't want to knock off the batter) make another batch if you need to to keep space.

Check the chicken often, turning the piece to another side once its down side is a light golden brown. Maybe every 5 to 10 minutes you'll find out how long it takes to brown. (may need to turn the heat down a bit if they are turning darker brown before you can get them turned). We can't brown the outside too fast, or the main meat of the chicken won't cook good. So with a light golden coat all the way around lower the temperature to about 325 and put the lid on the skillet. We need to cook the inside of the meat now. Come back and keep turning the chicken pieces as needed to keep them from getting too dark. When they are about as far deep golden as you want them to go, hopefully the meat has been cooking a good 10-20 min ..Then cut into a piece and see if it is done to your liking. (too juicy...need longer cooking time, too dry...get them out of there!!)

Keep turning the chicken every so often, Looking for golden brown. if it is cooking too hot turn it down a bit more, (Too fast means the skin is getting burned but the inside meat isn't even cooked). Time is on our side, cooking takes time, patience.

Remove the fried chicken piece and lay it first on this "grease drain" plate. (A plate with a couple of good absorbent paper towels in it)